Grapefruit & orange sections
Yield: 1 Recipe Quant
Ingredients:
- 1
Instructions:
Table 2 and Table 3. Table 1. Recommended process time for Grapefruit and Orange Sections in a boiling-water canner. Style of Pack: Raw. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1 000 ft: 10 min. 1 001 - 6 000 ft: 15 min. Above 6 000 ft: 20 min. Table 2. Process Times for Grapefruit and Orange Sections in a Dial-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 min. Canner Pressure (PSI) at Altitudes of 0 - 2 000 ft: 6 lb. 2 001 - 4 000 ft: 7 lb. 4 001 - 6 000 ft: 8 lb. 6 001 - 8 000 ft: 9 lb. Style of Pack: Raw. Jar Size: Pints Quarts. Process Time: 8 min for pints 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 ~ 2 000 ft: 6 lb. 2 001 - 4 000 ft: 7 lb. 4 001 - 6 000 ft: 8 lb. 6 001 - 8 000 ft: 9 lb. Table 3. Process Times for Grapefruit and Orange Sections in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1 000 ft: 5 lb. Above 1 000 ft: 10 lb. Style of Pack: Raw. Jar Size: Pints Quarts Process Time: 8 minutes for pints 10 minutes for quarts. Canner Pressure (PSI) at Altitudes of 0 - 1 000 ft: 5 lb. Above 1 000 ft: 10 lb. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
